Rum baba, a great pastry classic.
The baba au rhum, a savarin soaked in rum and topped with whipped cream. A great classic of French pastry and the oldest French cake, originally from Alsace, baba au rhum is always a great success with gourmets. Régnier Sucré Salé recommends this essential French pastry, a real delight!
Rum baba
References
130 g x 2 - PBABL001
130 g x 12- PMAAL004
Preparation tips
Before consumption, let it defrost for 2 hours in the refrigerator between 0 and 4°C. Store in the freezer at -18°C until the date indicated on the packaging.
NEVER REFREEZE A THAWED PRODUCT.
NEVER REFREEZE A THAWED PRODUCT.
Technical information
Made in France
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